PEANUT BUTTER AND JELLY SANDWICH CAKE
Provided by Food Network Kitchen
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
- Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
- Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
- Spread a thick layer of peanut butter frosting on the bottom cake half.
- Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
- Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.
PB&J GOOEY BUTTER CAKE
Your childhood lunchtime favorite meets the rich and gooey St. Louis butter cake and you get the best of both worlds -- PB&J for dessert!
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with an offset spatula. Sprinkle with the peanuts.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
- For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.
PEANUT BUTTER AND JELLY CRUMB CAKE
This is the perfect cake for PB&J fans. Use your favorite jelly, jam or fruit preserves. If you can't find honey-roasted peanuts, roasted and salted ones are a good substitution.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 12 to 14 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish.
- For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl.
- Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
- Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon.
- For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve.
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
OUTRAGEOUSLY BUTTERY CRUMB CAKE
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
- Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
- While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
- Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
- Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g
PEANUT BUTTER CAKE VI
Yummy peanut butter crumb cake with chocolate chips.
Provided by Tammy Mattice
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan.
- In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 51.1 g, Cholesterol 36.1 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 269.5 mg, Sugar 34.8 g
PEANUT BUTTER CRUMB CAKES
These cute, individual cakes from Ana Colon of Wisconsin Rapids, Wisconsin burst with yummy peanut butter and chocolate flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping., In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened., Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Nutrition Facts : Calories 522 calories, Fat 25g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 293mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER CRUMB CAKE
Make and share this Peanut Butter Crumb Cake recipe from Food.com.
Provided by JamesDeansGirl
Categories Breads
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- MAKE THE CRUMBS: Mix together the brown sugar, flour, peanut butter, and melted butter until crumbly; set aside.
- MAKE THE CAKE BATTER: Cream together the peanut butter and butter until light and fluffy.
- Slowly beat in the brown sugar.
- Add the eggs, one at a time, beating until fluffy after each addition.
- Whisk together the flour, baking powder, baking soda, and salt; add alternately to the creamed mixture with the milk, blending well after each addition. (Do not overmix).
- Spread the batter evenly in a greased 13x9-inch baking pan; top with the crumbs.
- Bake at 375°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
- Dust with powdered sugar, if desired; or drizzle with a chocolate glaze.
Nutrition Facts : Calories 277.4, Fat 11.8, SaturatedFat 4.5, Cholesterol 40, Sodium 268.2, Carbohydrate 38.2, Fiber 1.2, Sugar 21.1, Protein 6.4
PEANUT BUTTER CRUMB CAKE
Make and share this Peanut Butter Crumb Cake recipe from Food.com.
Provided by Dienia B.
Categories Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together brown sugar, flour, and salt.
- Cut in butter and peanut butter until texture is like cornmeal.
- Take out 2/3 cup of this crumb mixture. Set aside.
- To the rest of the flour mixture, add buttermilk, eggs, baking soda dissolved in 1 tablespoon water, and vanilla.
- Beat and pour into a greased pan.
- Sprinkle with reserved crumbs.
- Bake at 375°F for about 30 minutes or until done.
Nutrition Facts : Calories 737.1, Fat 24.9, SaturatedFat 10.3, Cholesterol 102.7, Sodium 680, Carbohydrate 117.5, Fiber 2.7, Sugar 74.9, Protein 14.3
GLAZED RASPBERRY CRUMB CAKE
These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 squares of glazed raspberry crumb cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
- Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
- Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
- Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
- Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.
PEANUT BUTTER CRUNCH CAKE
Make and share this Peanut Butter Crunch Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Add cake mix, peanut butter, and brown sugar to a mixing bowl.
- Beat on low speed until crumbly.
- Set aside 1/2 cup crumb mixture.
- Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
- Beat on high speed for 2 minutes.
- Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
- Pour batter into a greased 13 x 9 inch baking dish.
- Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
- Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
- Cool completely.
Nutrition Facts : Calories 546.3, Fat 30.9, SaturatedFat 7.7, Cholesterol 47.5, Sodium 431.9, Carbohydrate 59.6, Fiber 3.4, Sugar 39.6, Protein 12.8
PEANUT BUTTER CAKE WITH CRUMB TOPPING-AWARD WINNING
This recipe won a state food recipe contest and was printed in a best cake recipes in 1992. It is very good, easy to make and the crumb topping is much better than frosting.
Provided by Dixie from Kansas
Categories Dessert
Time 35m
Yield 1 9x13 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- spray 13x9 baking pan.
- beat together butter, peanut butter and honey in large bowl until well blended.
- blend in eggs and vanilla.
- sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
- pour into prepared pan.
- combine topping ingredents and crumble over cake batter.
- bake 25-30 minutes or until a toothpick inserted into center come out clean.
- serve warm or room temperature.
Nutrition Facts : Calories 355.6, Fat 17.9, SaturatedFat 7.5, Cholesterol 39, Sodium 313.5, Carbohydrate 45.7, Fiber 2.1, Sugar 30.3, Protein 7.5
PEANUT BUTTER CRUMB CAKES
Make and share this Peanut Butter Crumb Cakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
- In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
- Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Nutrition Facts : Calories 523.6, Fat 25.5, SaturatedFat 10.8, Cholesterol 77.4, Sodium 286.8, Carbohydrate 67.9, Fiber 2.8, Sugar 46.2, Protein 10.7
PEANUT BUTTER CAKE IV
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.
Nutrition Facts : Calories 870.3 calories, Carbohydrate 119.8 g, Cholesterol 72.5 mg, Fat 39.3 g, Fiber 2.8 g, Protein 14.9 g, SaturatedFat 7.7 g, Sodium 505.4 mg, Sugar 97.7 g
PEANUT CRUNCH CAKE
"Here's a recipe that dresses up a plain old box cake mix," says Sue Smith of Norwalk, Connecticut. "Peanut butter and chocolate chips add fun, yummy flavor to this yellow cake."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add the water, eggs and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. , Pour into a greased 13x9-in. baking pan. Combine the peanuts, reserved crumb mixture and remaining chips; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Nutrition Facts : Calories 378 calories, Fat 21g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 9g protein.
PEANUT BUTTER CAKE
This cake originally came from Paula Deen. I have changed it to fit my family's tastes. Enjoy with a large glass of milk, the cake is very moist and very rich!
Provided by Texas Bell Foods
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Grease 9-inch by 13-inch pan. Preheat oven to 375 degrees F if baking with a metal pan; 325 degrees F if using a glass pan. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Pour half of batter into baking dish. Sprinkle on chocolate chips, then top with the rest of the batter. Bake for 30 to 35 minutes. Do not remove from pan to cool.
- For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
Nutrition Facts : Calories 709.9, Fat 42.2, SaturatedFat 17.2, Cholesterol 85.5, Sodium 539.5, Carbohydrate 80.2, Fiber 3.4, Sugar 59.5, Protein 9.5
PEANUT BUTTER CRUNCH CAKE
I had some peanut butter chips that I had to use up, so I made up this recipe. It was delicious. A must for peanut butter and chocolate lovers.
Provided by LizCl
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Blend on low speed, (about 30 seconds) cake mix, peanut butter and brown sugar until crumbly.
- Reserve 1/2 cup peanut butter mixture; set aside.
- To remaining peanut butter mixture add water, butter and eggs.
- Mix at low speed until moistened; beat 2 minutes on medium speed.
- Fold 1/4 cup peanut butter chips and 1/4 cup chocolate chips into batter.
- Pour into a greased and floured 9 X 13 inch baking pan.
- In a small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts.
- Sprinkle evenly over batter.
- Bake at 350 degrees for 40-45 minutes.
- Immediately sprinkle remaining peanut butter chips.
- Gently press into top of cake.
- Cool completely in pan on wire rack.
Nutrition Facts : Calories 429.9, Fat 25.4, SaturatedFat 8.6, Cholesterol 50.8, Sodium 376, Carbohydrate 44.9, Fiber 2.9, Sugar 29.5, Protein 9.5
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